29 research outputs found
THEEFFECTOF PROCESS CONDITIONSINPREPARATIONOF VEGETABLE BROTHAS SAVORYFLAVORFROMMUNGBEANS (Phaseolus radiatus L.) USINGINOCULUMOF Rhizopus-C1
ABSTRACT
Preparation of vegetable broth from mung beans (Phaseolus radiatus L.) in semi pilot scale is an attempt
development to get product of savory flavor in larger scale. The aim of this activity was to find out the effect of
process multiplication on composition of vegetable broth from mung beans using inoculum of Rhizopus-C1through
brine fermentation in mixtures of inoculum,salt, and mung beans of 26, 23, and 51 %. This activity was conducted in
both temperature of fermentation (room temperatureand 30°C), various time of fermentation (0, 2, 4, 6, 8, 10, and
12 weeks) and process scales, namely laboratory scale (300 g) and semi pilot scale (:t 25 kg), respectively. The
result of experiment indicated that fermentation temperature and time and process scales were tend to affect on
composition of product. The length of fermentationtime would increase concentrationsof dissolved protein, N-amino
and reducing sugar, decreased concentrationsof fat and VolatileReduction Substance (VRS), while concef!trations
of total protein, and water were tend to be constant in laboratory and semi pilot scales at the both process
temperatures. Multiplication in preparation process of inoculum (7 kg) using starter of Rhizopus-C1resulted inoculum
with activities of proteolytic of O.71 U/g, and amilolytic of 17.5 U/g at 56 h of incubation. The whole process in semi
pilot scale decreased composition of products. The optimal treatment based on recovery of total protein, and the
highest amino acids as N-amino in semi pilot scale was at fermentation temperature of 30°C for 10 weeks with
concentrations of water of 44.96%, total protein of 11.77% (dry matter), dissolved protein of 8 mg/mL, N-amino of
15.4mgimL, reducing sugar of 582.5 mg/mL,fat of 0.26% and, VRSof90 J.leq.reduction/g.
Keywords: Brine fermentation, vegetable broth, mung beans (Phaseolus radiatus L.), Rhizopus-C1, semi pilot
Fermentation of Spinach (Amaranthus spp) and Broccoli (Brassica oleracea L.) Using Kombucha Culture as Natural Source of Folic Acid for Functional Food
The importance of folate (folic acid, B9 vitamin, pteroyl-L-glutamic acid) in human diet for the prevention of neural tube defects during pregnancy is widely known. Green vegetables are known to be a potential source of natural occurring folic acid instead of legumes and grains. The fermentation process using a mixed culture of kombucha is an alternative of natural folic acid production from green vegetables. Broccoli and spinach was selected based on its folic acid content compared to other vegetables. This research was conducted by the extraction of broccoli and spinach at 80 °C with a ratio of vegetable and water of 1:4. The inoculum was obtained by inoculating kombucha culture on vegetable extracts for 7 days at room temperature. The vegetable extracts were then fermented using inoculum with concentration of 15, 25 and 35% (v/w of polyphenol of vegetable extracts) for 0, 3, 6, 9, 12 and 15 days at room temperature. The analysis were performed on total solids, polyphenol, dissolved protein, reducing sugars, amylase and protease activities, total acid, total plate counts and folic acid contents. This study showed that the type of vegetables, inoculum concentration and fermentation time affect the chemical composition of fermented vegetables. Fermented broccoli and spinach with inoculum concentration of 15% had the highest yield of folic acid of 69,52 µg/mL and 62,05 µg/mL after 6 days and 3 days of fermentation time, respectively. Identification of folic acid in fermented vegetable extracts at optimum condition by LC-MS were carried out with the relative intensity for fermented spinach and broccoli were 0,48% and 0,56%, respectively, with a molecular weight of 459 m/z are identified as 5-methyl tetrahydrofolate
Fat Reduction in Improving the Quality of Chicken Feet Gelatine for Functional Food Application
Fat reduction has been performed on crude gelatin extracted from chicken feet (shank) through curing process using sodium hydroxide and acetic acid in various proportions. This study was conducted to evaluate the best fat reduction condition by the addition of acetic acid at concentrations of 0, 2.5 and 5% (v/v) with decantation time 0, 6 and 12 hours on crude gelatine from curing process at a ratio of 1% acetic acid; 1% acetic acid with 1% NaOH; 1% acetic acid and 3% NaOH and without curing (initial gelatine). The analysis was carried out to determine the composition of gelatin and their byproducts to total solids, total fat and fat binding capacity. The results showed that the variation in the ratio of the addition of acetic acid and decantation time affect the composition of fat and fat-binding ability. Based on fat binding capacity (FBC), treatment of chicken feet gelatin with curing of 1% acetic acid and 3% NaOH and continued by the addition of 5% (v/v) acetic acid with a 12-hour decantation time resulted in gelatin with the best FBC of 7.4 g/g, fat content 1.0248% and total solids 2.7575%.DOI : http://dx.doi.org/10.15408/jkv.v0i0.314
Recovery of Natural Folic Acid and It’s Identification as Protein Isolate Through Beans Extraction Fermented by Rhizopus sp. and Rhizopus oligosporus C1 for Smart Food Formula
Protein isolate produced through fermentation of soy beans (Glycine soja L.), mung beans (Phaseolus radiatus L.) and kidney beans (Phaseolus vulgaris L.) using fungi of Rhizopus sp. (mixture) or Rhizopus oligosporus C1 (single) are natural source of folic acid for formulation of smart foods. The objective of this experimental activity was to know potential use of fermented beans (tempeh) as protein isolate as a result of pulverizing process and filtration through 100 mesh sieve and characteristic of its monomer, particularly glutamic acid as a part of folic acid via LC-MS. Protein isolate extract was generated via pulverizing mixture between soy tempeh, mung bean tempeh and kidney bean tempeh, and water with ratio of 1 : 1, 1 : 2, 1 : 3, 1 : 4 and 1 : 5, respectively followed by filtration through 100 mesh sieve. The result of experimental activity displayed that interaction of all treatments affected on composition of tempeh extraction result as protein isolate. Identification using LC-MS showed that difference in relative intensity for 3 kinds of tempeh on presence of glutamic acid. Protein isolates from soy tempeh, mung bean tempeh and kidney bean tempeh produced domination of glutamic acid monomer indicated subsequently at chromatogram with T 4.1, T 5.7 and T 7.1; T 4.0 and T 3.9
Purification and Components Identification on Spinach (Amaranthus sp. L.) and Broccoli (Brassica oleracea L.) Fermented by Kombucha Culture as Source of Folic Acid Through Stirred Microfiltration Cell (SMFC)
Purifying spinach (Amaranthus sp.) and broccoli (Brassica oleracea L.) fermented by Kombucha culture through microfiltration (MF) membrane of 0.15 µm fitted in Stirred Microfiltration Cell (SMFC) produced subsequently both fermented spinach and broccoli concentrates with compositions of folic acid of 58.9 µg/mL and 28.1 µg/mL, total solids of 6.29 % and 5.76 %, total acids of 0.57 % and 0.93 %, polyphenol of 0.25 % and 0.06 %, and reducing sugars of 105.34 mg/mL and 66.09 mg/mL. In these conditions, recovery of both fermented spinach and broccoli concentrates mentioned above were 1.07 times and 0.64 times, 0.95 times and 0.97 times, 1 times and 1 times, 3.57 times and 0.85 times, 1.22 times and 0.68 times compared to feed, Based on both the best molecular weight (MW) and relative intensity, dominant monomer was reached for fermented spinach extract and gave folic acid fractionation, folic acid and polyphenol with MW of 219.57 Dalton (Da.), 442.99 Da. and 192.11 Da., and relative intensities of 19.78 %, 0.81 % and 1.65 %, respectively
Fat Reduction in Improving the Quality of Chicken Feet Gelatine for Functional Food Application
Fat reduction has been performed on crude gelatin extracted from chicken feet (shank) through curing process using sodium hydroxide and acetic acid in various proportions. This study was conducted to evaluate the best fat reduction condition by the addition of acetic acid at concentrations of 0, 2.5 and 5% (v/v) with decantation time 0, 6 and 12 hours on crude gelatine from curing process at a ratio of 1% acetic acid; 1% acetic acid with 1% NaOH; 1% acetic acid and 3% NaOH and without curing (initial gelatine). The analysis was carried out to determine the composition of gelatin and their byproducts to total solids, total fat and fat binding capacity. The results showed that the variation in the ratio of the addition of acetic acid and decantation time affect the composition of fat and fat-binding ability. Based on fat binding capacity (FBC), treatment of chicken feet gelatin with curing of 1% acetic acid and 3% NaOH and continued by the addition of 5% (v/v) acetic acid with a 12-hour decantation time resulted in gelatin with the best FBC of 7.4 g/g, fat content 1.0248% and total solids 2.7575%.DOI : http://dx.doi.org/10.15408/jkv.v0i0.314
Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture
Kombucha is a renowned fermented drink for its diverse health benefits. This research aims to evaluate sweetened red ginger extract as an alternative substrate in making kombucha by observing the chemical properties (pH, total acid, total sugar, total polyphenol, chemical compound profile using LC-MS/MS) and the antioxidant activity. Three variables were varied, i.e., red ginger concentration (1, 5, and 10%), kombucha culture concentration (10 and 20%), and fermentation time (0, 6, and 12 days). The total sugar and pH declined during fermentation while the titratable acidity, polyphenol, and antioxidant activity increased. The kombucha prepared with 20% culture concentration resulted in a greater reduction of pH and increase of titratable acidity, total polyphenol, and antioxidant activity than the one prepared with 10% culture concentration. The red ginger kombucha prepared with 10% ginger and 20% culture in 12 days displayed the highest antioxidant activity. It revealed ten active compounds under the LC-MS/MS investigation, i.e., 3’,4’,5’,5,7,8-hexame-thoxy flavone, 6-gingerol, evodin, isosakuranetin-7-rutinoside, methyl ophiopogonanone A, narirutin, neohesperidin, ononin, sinensetin, and shogaol. This research shows that red ginger extract fermentation using kombucha culture can be an alternative technology to produce red ginger-based functional drinks with healthy organic acids, healthy polyphenols, and antioxidant activity
Effect of Ultrasonic-Assisted Enzymolysis on Protein, Phenolic Content, and Antioxidant Activity of Chlorella sp. Crude Extract
Chlorella sp. microalgae is a potential source of natural antioxidants and other bioactive compounds used in the food and pharmaceutical industries. Ultrasound pretreatments followed by enzymolysis are widely used to improve the functional properties of biological materials. This work aimed to investigate the effects of ultrasound pretreatments followed by bromelain hydrolysis on the proteins, phenolic content, and antioxidant activity of Chlorella sp. crude extract. The experimental design for the study involved two factors: ultrasound pretreatment time (0, 5, and 10 min) and bromelain hydrolysis time (0, 2, 4, and 6 hours). The protein was measured using Lowry assay while the total phenolic content was measured using a Folin–Ciocalteu assay. The highest protein content (7.09 ± 0.44 mg/mL) and phenolic concentrations (0.28 ± 0.01 ìg/mL) were obtained at 5 min ultrasound pretreatment and 6 hours enzymolysis. For antioxidant activity, 5 min ultrasound pretreatment followed by 4 hours of enzymolysis resulted in the highest DPPH (1,1-diphenyl-2-picrylhydrazyl radical) inhibitory activity (81.74%). Meanwhile, ultrasound pretreatment for 10 min followed by 6 hours of enzymolysis resulted in the highest ABTS (2,20 azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) inhibitory activity (94.10%). This study showed that variation in ultrasound pretreatments followed by bromelain hydrolysis could be used to improve the protein content, phenolic content, and antioxidant activity of Chlorella sp. crude extract
Fat Reduction In Improving The Quality Of Chicken Feet Gelatine For Functional Food Application
fat reduction has been performed on crude gelatin extracted from chicken feet (shank) through curing process using sodium hydroxide and acetic acid in various proportions .this study was concentrations of 0,2.5 and 5% (V/v) with decantion time 0,6 and 12 hours on crude gelatine time affect the composition of fat and fat binding ability. based on fat binding capacity (FBC) treatment of chicken feet gelatin with curring of 1% acetic acid and 3% NaOH and continued by the addition of 5% (v/v) acetic acid with a 12-hour decantion time resulted in gelatin with the best FBC of 7.4 g/g fat content 1.0248% and total solids 2.7575